As far as yield, one cup of whipping cream usually makes you 2 cups of whipped cream.Start your mixer slowly and then increase the speed to avoid splattering cream everywhere.Used chilled cream, never room temperature.I think the cold bowl helps keep the cream cool while whipping and speeds up the process. Freeze the bowl and whisk first- Cream will only whip if under 50 degrees F. Also, there are recipes from the 19 th century that refer to using willow branch to whip the cream before the modern whisk debuted. According to Food & Wine, both France and Italy had terms for whipped cream that translate to “milk snow”. Whipped cream is believed to have originated in the 16 th century. I used a tablespoon of Buffalo Trace which is distilled in Frankfort, Kentucky. Of course, you could keep an aerosol can in the fridge or some whipped topping in the freezer, but there’s just something about making it yourself that is satisfying and fun- plus that other stuff isn’t real whipped cream.Īdding a little bourbon really takes such a simple recipe up a notch! Of course, being a Kentucky girl, I chose a local bourbon to add to my whipped cream. Homemade whipped cream is delicious and very quick to whip together- no pun intended. 1 tbsp sugar Pantry 2 slightly under-ripe bananas, sliced lengthwise. Amongst the excitement, I decided to take some time to make us a little “grown-up” treat after our son fell asleep… Bourbon Whipped Cream to top the baked peaches I made that evening for dessert. ingredients 1 small (1/2 pint) heavy whipping cream 1.50 1 tbsp bourbon 6 for 16 oz. The time is all at once exciting, hectic, and draining for so many good reasons. I am also very busy as I work for a university fulltime too. Fall in my household can mean quite a transition because my husband works for a college football team. Just the other day I came to realize that it’s almost fall. You’ll be sure to impress brunch or dinner guest with this simple topping. Bourbon whipped cream is both a delicious and alternative way to enhance a dessert.
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